Thursday, August 25, 2011

CANYONS RESORT: THE FARM RESTAURANT

Strawberry shortcake at The Farm Restaurant at Canyons Resort

Last week I was invited to visit Canyons Resort's restaurant, The Farm. Opened in February, the name says all — the goal is to use seasonal ingredients sourced from growers and artisans within 200 miles of Park City. Chef Steven Musolf said that he’s able to use about 85 percent local ingredients during spring and summer.

Of course, come winter, it's a much bigger challenge. Some growers and chefs who are into the "farm-to-table" trend use greenhouses to stretch Utah's growing season.

The culinary world is moving back to the concept of “knowing where your food comes from.” Farmers are gaining name-brand recognition, with menus proudly listing items like Morgan Valley lamb, Pleasant Creek Ranch beef, Colosimo sausage, or Beehive cheddar cheese, which all come from right here in Utah. I think it's a good trend for both farmers and diners.

The Farm’s produce comes local growers such as Zoe’s Garden, High Star Farm, Tagge’s Farm and Copper Moose Farm, as well as what Musolf finds at the farmers market held at the Canyons’ lower parking lot on Wednesdays.

Mac and Cheese

During lunch you can find a a vegetable soup brimming with corn, carrots, and zucchini. You’ll also find an “oxtail” onion soup, which speaks to Musolf’s willingness to use the entire beef — including its tail -- rather than just the choice steaks.

The comfort classic Mac and Cheese gets a new twist with Gold Creek white cheddar cheese (produced in Woodland, Utah) and nU Nooz Artisan Pasta(specially made by chef Kyle Lore so that sauces cling to its ridges). Yes, when you are eating "farm to table," every menu item could tell its own story. Or two.

Musolf came from Charleston, S.C. He noted that although the South has a much longer growing season, “I am finding more producers here who are into the farm to table movement.”

Cherry cobbler with ice cream.

The menu changes with what’s ripe and in season. Every two weeks there’s a “featured ingredient” from the farmer’s market on the menu — currently it’sTagge's Farm Summer Corn Soup with Marjoram Froth.

A few weeks ago, it was this rich cherry cobbler studded with plump, juicy Tagge’s cherries (Tagge’s is part of Box Elder County’s “Fruitway”.)

During lunch, soups are $8, lunch sandwiches $12-13. A generous helping of Mac and Cheese is $11, or $18 with Colosimo Smoked Sausage.

Burger Trio: lamb, beef and turkey sliders.

A “sliders” trio features three cute little mini-burgers — one made with lamb, one with beef, and one with turkey, for $15.

Well, OK. If we can’t afford to be a regular diner at The Farm, we can at least cook like The Farm. Musolf posts his "featured ingredient" recipes on the restaurant's Facebook page on the restaurant’s Facebook page (The Farm Restaurant at Canyons Resort).

Soup's On!

About Me

I'm the author of "Soup's On!" (Covenant Communications) with 100 fast and flavorful recipes, 75 of which can be made in 30 minutes or less.
I write a weekly column for the Standard-Examiner Food section. As a former food editor of both the daily Deseret News in Salt Lake City and the Standard-Examiner in Ogden, I've received awards from the Association of Food Journalists, the Society of Professional Journalists, the Utah-Idaho Press Association, the Beehive Chefs and Writer's Digest. I've judged cooking and writing contests including the World Championship Dutch Oven Cook-off, the Les Dames D'Escoffier International MFK FIsher Writing Award, Taste TV Awards, and International Chocolate Salon.
I am a member of the Church of Jesus Christ of Latter-Day Saints (Mormon) although this is not an official LDS blog. My husband, Kim and I have been married 29 years and have four kids and three grandkids.